Pumpkin and Feta Pasta
Added by Mrs_Master | Sat 05 Dec 2009 @ 16:39
So heres the low down. We have been eating this dish for at least 7 years now, on a regular basis and never tire of it. Its so fast and simple to prepare, and really worth giving it a try. Try to stick to a sweeter pumkin if Jap/Kent is unavailable. Pumpkin Feta Pasta (yeild 8 good sized pasta bowl servings) It serves a family of 4 hearty eaters for 2 nights.
Jap/ kent pumpkin 1 kilo, skin on or off, your choice, we do skin on but its all according to taste, it works out to be about 3/4 of a whole Jap pumpkin
At leat 12 cloves of garlic, unpeeled ( I tend to aim for 20 but I like my garlic)
A few large sprigs of rosemary, chopped or unchopped depending on how you like your texture in the end, we\'re happy with unchopped.
3/4 to 1 cup of Olive oil
2 large onions chopped chinese style (its the only way I know how to describe it, cut in half in the middle and slice around the circle so you have nice thick wedges) if someone can enlighten me on the proper term I would appreciate it immensley• Essentialy like you would have for a stir fry•
1 kilo of pene pasta
Salt and pepper
400 grms of feta cheese, diced in to cubes, (the pumpkin tends to make the pasta sweet so I personally go Australian feta for its sourness, Greek feta is very similar in taste and texture• Danish is fine if you prefer the sweeter richer taste, and the Danish melts better).
A big handful of chopped fresh parsely
1 cup of grated Peccorino cheese (parmassen is just as nice, we prefer the fruitier flavour peccorino)
Pre heat your oven to 180 C. Cut your pumpkin into good sized wedges, about 3 fingers in width and 2 inches in length (approx) dont worry about being too particular, youre going to roast them. Place them in a roasting pan and season with pepper ( no salt yet, it makes them go watery in the roasting process). Top the pumpkin with rosemary, and unpeeled garlic cloves (count your garlic cloves so you can retrive them all half way through cooking), drizzle with a few tablespoons of olive oil. Roast until half cooked, about 30 mins. If the garlic cloves are soft take them out and allow them to cool. Add your onion and continue to roast until onion is becoming slightly caramelised and pumpkin is cooked. Dont fret about over cooking your pumpkin too much.
While the onion is doing its stuff start heating your water for you pasta. Squeeze the pulp out of the garlic cloves into a bowl and mash with a fork until you have a paste, and add remaining olive oil and mix. Cook your pasta for 8 minutes or just under aldente. Mix cooked pumpkin mix with pasta, diced feta, garlic olive oil mix, parsley and salt to taste in a large baking dish, I use 2 medium sized and pop one in the fridge for left over the next night. Pop back in oven for another 15 minutes to reheat, check pasta is aldente before serving. Top with grated peccorino and enjoy